With Christmas literally weeks away now, we thought we’d do a festive recipe to get you all thinking about what to have on the Big Day. Today we’ve come up with marmalade glazed carrots and parsnips. In this recipe we’ve used Mackay’s new Christmas Preserve, marmalade with cranberries. There is also a festive Christmas Preserve with mulled wine which Mr Edinburger stood and ate out of the jar with a spoon. It’s like the smells of Christmas have all been bottled up and explode when you open the jar. We’ve several ideas for this such as using it in your festive cocktails. We think a little bit mixed with prosecco would give it an extra kick. Or even something as simple as swapping your every day marmalade and jam for these two preserves would be a winning breakfast or snack.
Ingredients
- 20g of brown sugar
- 20g butter
- 100g Mackay’s Marmalade with Cranberry Christmas Preserve
- 2 tablespoons of honey
- Walnuts
- 2 large carrots
- 2 large parsnips
Method
- Heat up the butter and brown sugar in a pan
- Add the marmalade and stir until fully mixed
- Next add in the honey and stir until fully mixed
- Do not allow to come to the boil and be careful to keep stirring
- Toast the walnuts in a separate pan and then add into the glaze
- Place the peeled and sliced carrots and parsnips into a roasting dish and drizzle with a little oil olive
- Pour over the glaze, ensuring an even covering and season as desired
- Preheat oven to 180ºC
- Bake in the preheated oven until just tender or cooked to your desired degree of doneness, 40 minutes to 1 hour
Let us know what different ways you use your marmalade and jams, we love hearing and reading new recipes!
Her x
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